Author Laura Powell

Basic Pizza Dough

Today, I have another pizza dough recipe for you. I have a good collection of doughs for pizza, but I wanted try this one because it looked so good. The ingredients are similar to a dough I have share before, but the process with this one is different. I mean, most doughs include these ingredients.

The trick to this recipe is kneading it in your kitchen aid (or other mixer with a dough hook) for 6 minutes and giving t it an hour or two to rest. It was delish, only complaint from my fam was they wanted the crust to be thicker. My family likes thick crust. I on the other hand like all kinds – pan, regular, thin, Chicago deep dish etc.

I would say the thickness level was in between Papa Murphy’s regular and thin crust with a nice chewiness to the dough. Next time I make this, to please the fam, I’ll just make a smaller pizza. I topped my portion with my pizza sauce and some delicious diced Columbus salami and mushrooms.

13 comments on “Basic Pizza Dough”

Liv
February 25, 2013 at 6:11 pm

Boyfriend declared he will never buy the pre-made dough from the store again and will just have me make it! The solid 6 minutes of kneading made a big difference, thank you for the tip! And if you knead by hand like I do, a good workout too!

Hi! I haven’t ever made pizza dough before, but I just got a Kitchen Aid mixer and would love to try your recipe Just a couple questions..do you bake the dough twice (before and after adding the toppings)? Or do you put the toppings on before you bake at 500 for 9-10 minutes. And have you ever tried freezing your pizzas?
Thanks!